For the almond filling:
2 cups ground almonds
1/2 cup powdered sugar
1 teaspoon cinnamon powder
1 teaspoon orange blossom water
1 egg white
Water, as needed
Phyllo dough (about 12-15 sheets)
Melted butter or vegetable oil for brushing
Powdered sugar, for dusting
Oil, for frying
Prepare the Almond Filling:
In a bowl, mix the ground almonds, powdered sugar, and cinnamon powder.
Add the orange blossom water and egg white. Mix well.
Gradually add a little water if needed to form a pliable almond paste. The mixture should hold together without being too wet.
Assemble the Cigars:
Lay out a sheet of phyllo dough on a clean surface.
Brush the sheet with melted butter or vegetable oil to prevent it from drying out.
Place a small portion of the almond filling along one edge of the phyllo sheet, leaving a small border on the sides.
Fold in the sides of the phyllo sheet over the filling, then roll it up tightly like a cigar.
Repeat the process with the remaining phyllo sheets and almond filling.
Fry the Cigars:
Heat oil in a deep frying pan over medium heat.
Carefully place the rolled cigars into the hot oil, seam side down.
Fry until they are golden brown and crispy, turning them occasionally to ensure even cooking.
Remove the cigars from the oil and place them on a plate lined with paper towels to drain any excess oil.
Once the cigars have cooled slightly, dust them with powdered sugar.
Moroccan cigars are traditionally served warm or at room temperature.
Remember that working with phyllo dough can be a bit tricky, as it dries out quickly. Keep the unused sheets covered with a damp towel to prevent them from becoming brittle.
Enjoy your homemade Moroccan cigars as a sweet and nutty treat!